Italian cuisine - Mrs. Moehr's FACS Website - Home PageItalian cuisine is extremely varied (with...
Transcript of Italian cuisine - Mrs. Moehr's FACS Website - Home PageItalian cuisine is extremely varied (with...
Italian Cuisine
National Features
Italian cuisine is extremely varied (with culinary influences
from Greek, Roman, Gallic, Germanic, Goth, Norman,
Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese
civilizations)
Each area has its own proud specialties, primarily at regional
level, but also even at provincial level
The high priority placed on the using of fresh and seasonal
produce distinguishes the cuisine of Italy from the imitations
available in most other countries
20 regions- 20 regional differences
Roman cuisine (using a lot of pecorino - sheep milk cheese, and offal)
Tuscan (cooking features white beans, meat, and unsalted bread)
Piedmont and Lombardy each grow their own different kinds of rice, which are used to make risotto
Emilia-Romagna is known for lasagna and tortellini (stuffed pasta), mortadella, prosciutto, and parmigiano
The North of Italy is the home of polenta
Italian Cooking Styles: North vs South
Northern Italy
more butter and creams
polenta, mascarpone, grana
padano, and parmigiano
cheeses, risotto, lasagna and
fresh egg pasta
Southern Italy
more tomato and olive oil
mozzarella, caciocavallo,
and pecorino cheeses, olive
oil, and dried pasta
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Traditional Menu Structure antipasto - hot or cold appetizers
primo ("first course"), usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup
secondo ("second course") usually fish or meat
contorno ("side dish") may consist of a salad or vegetables. A traditional menu features salad after the main course.
dolce ("dessert")
caffè ("coffee") (espresso)
digestivo which is liquors/liqueurs (grappa, amaro, limoncello) sometimes referred to as ammazzacaffè ("Coffee killer")
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Pasta The legend of Marco Polo's
importation of pasta from
China
Pasta comes in many
different shapes and sizes
Pasta is served with simple
tomato sauce and
amatriciana and carbonara,
pesto and ragù alla
bolognese, often paired with
fresh vegetables or seafood
Risotto
Risotto is a traditional Italian dish made with a suitable variety of rice (arborio, carnaroli)
It is one of the most common ways of cooking rice in Italy
“Risotto alla Milanese” is made with chicken or beef stock and saffron
“Risotto al Barolo” is made with red wine, both with vegetables and meat
Lasagna Lasagna is both a form of pasta in sheets
and also a dish, sometimes named
Lasagne al forno (meaning "oven-cooked
Lasagne") made with alternate layers of
pasta, cheese, and sometimes ragù
The word "lasagna" is derived from the
Greek word "lasanon" meaning chamber
pot
“Lasagne alla Bolognese” is the classic
sort of lasagne with using of parmigiano
regiano
Italian Coffee
Espresso is a strong coffee
prepared by forcing boiling
water through finely ground
coffee beans
Caffè macchiato is a topped
with a bit of steamed milk
or foam
Cappuccino is mixed or
topped with steamed, mostly
frothy, milk
Italian Wines
Italian cuisine cannot be
separated from Italian wine.
Most Italian wines of great
renown are produced in three
main Italian regions :
Piedmont (Barolo)
Veneto (Amarone, Pinot Grigio,
etc.)
Tuscany (Chianti, Brunello)
Puglie (Primitivo)
Gelato… Same as ice cream???
Gelato vs Ice Cream Gelato
• 5-7% fat
• Churned at a slower
speed than ice cream
• Denser because not as
much air is whipped into
the mixture
• Contains about 25 to 30
percent air
• Typically stored and
served at a slightly
warmer temperature, so
it's not quite completely
frozen
Ice Cream
• 10% fat
• Contain as much as 50%
air
• Typically stored and
served frozen
Italian Menu Project • Working in pairs, use the provided websites and other
credible sites of your choice in planning a complete menu
(minus digestivo) that focuses on either Northern or
Southern Italian styles.
• Teams will present their menus to the class and we will
vote on what course each team will prepare for an Italian
buffet that will include the following: antipasto - hot or cold appetizers
primo ("first course"), usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup
secondo ("second course") usually fish or meat
contorno ("side dish") may consist of a salad or vegetables. A traditional menu features salad after the main course.
dolce ("dessert")